Cropwell blue Shropshire cheese

Sunday 1 December 2019

Cheese of the month: Blue Shropshire

Blue Shropshire is an eye-catching cheese perfect for your Christmas cheeseboard with its distinctive orange colour, delicate veining and mellow blue taste. Handmade by family-run Cropwell Bishop Creamery in Nottinghamshire, it is aged for twelve weeks. Blue Shropshire has a buttery flavour with hints of burnt caramel, nuttiness and tangy blue.

Five tips for creating a fabulous party platter this festive season

Friday 8 November 2019

Five tips for creating a fabulous party platter this festive season

Party platters provide a stunning feast for party gatherings of every size and they are surprisingly simple to create. A trendy twist on a traditional buffet, a platter or table covered with an abundance of cheese, charcuterie and accompaniments tempts guests to nibble away, enjoying a little bit of everything as they mingle and sip a glass of festive fizz! 

Godminster Black Truffle Cheddar

Friday 1 November 2019

Cheese of the month: Godminster Black Truffle Cheddar

Black Truffle Cheddar is an indulgent, richly flavoured new addition to the Godminster range. It combines the smooth creaminess of their well-known Vintage Organic Cheddar, matured for up to twelve months, with generous flecks of black truffle authentically sourced using a truffle hunter and hound. 

Cheese and chocolate pairing with Pump Street Chocolate

Thursday 17 October 2019

Cheese and chocolate pairing with Pump Street Chocolate

Cheese and chocolate might not be the first pairing that springs to mind, but if it's one you haven't tried yet, you must! We've recently discovered some great combinations that create a taste explosion so much great than its parts. 

Pitchfork cheese

Tuesday 1 October 2019

Cheese of the month: Pitchfork

Pitchfork is a brand new Cheddar from Somerset. It is handmade to a traditional recipe by Trethowan's Dairy, best known for their Gorwydd Caerphilly cheese. Pitchfork has a golden colour and succulent texture, with savoury tones that are well balanced by bright acidity and hints of tropical fruit. 

Renegade Monk cheese

Wednesday 18 September 2019

A visit to Feltham's Farm, the home of Renegade Monk

On a recent trip to the West Country, Clare was delighted to visit one of Britain's newest cheese makers, Marcus Fergusson, and learn more about his exciting plans to grow his blooming cheese business.

Cheese of the month: Renegade Monk

Sunday 1 September 2019

Cheese of the month: Renegade Monk

Renegade Monk is a unique soft washed rind cheese with undertones of blue cultures. Made at Feltham Farm in Somerset, each cheese is hand-washed in local ale and matured for four weeks.

Westcombe Ricotta

Thursday 1 August 2019

Cheese of the month: Westcombe Ricotta

Inspired by the famous Italian cheese, Westcombe Ricotta is made to a unique British recipe at Westcombe Dairy in Somerset using mixed whey from their Westcombe Cheddar and Duckett's Caerphilly. Its full dairy flavour is mild and light, with a hint of both sweetness and salt. It can be eaten fresh or used for cooking sweet and savoury dishes.

Slate's guide to pairing cheese and cider

Monday 29 July 2019

"In-Cider" info: Slate's guide to pairing cheese and cider

A slice of crunchy apple is a classic flavour pairing for cheese so it makes sense that cider should be a go-to drink to accompany a platter of your favourite cheeses. In orchards just outside Debenham, the home of Aspall Cyder, Clare recently chatted with eighth generation cider-maker Henry Chevallier Guild about the wonderful match of cider and cheese.

Cheese of the month: Mothais-sur-Feuille

Monday 1 July 2019

Cheese of the month: Mothais-sur-Feuille

Mothais-sur-Feuille is an exquisite little goat's cheese made in the Poitou-Charentes region of western France. Bright white in colour, each individual cheese has a delicate wrinkled rind and creamy texture that becomes denser with age as it ripens wrapped in a dried chestnut leaf.

What is vegetarian cheese?

Wednesday 26 June 2019

What is vegetarian cheese?

At Slate we are often asked which of our cheeses are suitable for vegetarians according to the rennet used to make them. There are lots of flavourful examples in our wall of cheese from local Suffolk Gold and Binham Blue, to Cornish Yarg and Spenwood. Read on for the low down on rennet and keeping it veggie.

Cheese of the month: Doddington

Saturday 1 June 2019

Cheese of the month: Doddington

From the Cheviot Hills in Northumberland, Doddington is a firm cheddar-style cheese with a slightly dry texture and a distinctive dark natural rind. It takes its name from the family farm where it is handmade from the warm raw milk of the farm's own herd.